Can anyone suggest something like trifle but without jelly?

[gruffalosmile]

I would love a recipe for a grown up type trifle, possibly involving amaretti biscuits, or something else, open to suggestions. I would like it to be light and fresh tasting but also kind of luxurious. Alcohol is fine! Thanks soooo much.

Dp makes a sherry trifle with pannetone. Slices it up and spreads with seedless raspberry jam, then soaks with sherry mixed with water (optional- the water I mean!)

Then it's angel delight - we've tried custard but that makes it too soggy - then whipped cream on top.

You can make trifle without jelly. Just use the juice from the fruit instead. I've often made trifle using cherries in kirsch that you can get from the supermarkets at this time of year, spooned over Madeira cake, then a layer of custard and then softly whipped cream. Yum.

I don't know how grown you feel this is, but it's without jelly as I hate it in trifle!
Slice up a madeira cake and put in a bowl - stick some booze on it if you'd like.
Defrost a bag of forest fruit and stick that on top.
Mix a tub of fresh ready made custard with a tub of marscapone cheese and put that on top of the fruit and sponge.
Whip a tub of double cream then put that on the top of the custard, garnish with some sliced strawberries and eat by yourself

Nigella has a recipe for what she terms Anglo-Italian trifle. Amaretti, blackberries, mascarpone and limoncello. It's gorgeous, though pretty pricey!

Trifle should not have jelly in it anyway.

Proper trifle doesn't have jelly in it surely? My granny always said jelly in trifle was common

I do sponge, frozen raspberries and sherry to soak in. Few crumbled up ameretti biscuits, then layer of custard followed by whipped cream. But I put the cream on the day after so it all has time to soak in and set a bit.

Then decorate with crushed ameretti or whatever.

quite right, only nasty bought trifle has jelly.

Actually that wasn't helpful was it?

Try lining the bowl with Swiss roll. Soak it in any alcohol you fancy. Fill with some fresh or frozen summer fruits/ berries. Top with custard and whipped cream.

Tiramisu, surely?

I never put jelly in trifle.
I make trifle sponges( as we need to be allergy free ) but you can buy them.
Spread the sponges with raspberry jam, place in bottom of trifle bowl.
Add amaretti biscuits too if you like, I have done this before and it was yummy, unfortunately we can't this year as I can't get any egg free ones.
Soak the lot in booze- amaretto is nice, or I did limoncello last year which was yummy!
Add a layer of raspberries or summer fruit ( frozen usually better at this time of year) and cover with custard.
When serving add whipped cream with a bit of vanilla and sugar whipped into it, and sprinkle with pistachios and crystallised rose petals (that's a Nigella idea, but if you don't like them you could sprinkle with crushed amaretti, or hundreds and thousands)

Not sure my mum would approve (trifles have lots of sherry, jelly and custard according to her) but this Nigel Slater lemon trifle is delicious.

(My mum's trifle is one of the highlights of Christmas, to be fair.)

This is yum. Very easy too, have made it loads.

There's no jelly in trifle anyway. Unless you buy a Bird's one in a box.

My mum always used to do;

Either jam swiss roll or trifle sponges soaked in sherry topped with;

Either a tin of fruit cocktail (v. 1980's ) or fresh berries topped with;

A generous layer of custard topped with;

Whipped cream (proper cream, no Dream Topping) sprinkled with;

Hundreds & Thousands.

Personally, I can't stand trifle as I don't like soggy sponge or cold custard.

Tinned black cherries in natural juice, amaretti biscuits, a few broken up sponge fingers and lots of sherry. Leave to soak. Decent custard and then whipped cream on top. Decorate with almond flakes. Divine!

Thanks all, some good ideas, will have a go at concocting something yummy - it's for a Christmas Eve family lunch. I think the "jelly in trifle" thing comes from when I was a child, along with tinned salmon or tinned ham for tea, and then tinned mandarin oranges with carnation milk for afters! Common as muck, me.